Introduction to Wine Chemistry
Registration Deadline: Feb 23, 2013
Event Type: Seminars and Classes
Description: Designed for individuals with a winemaking background but no formal training in chemistry, this weekend program provides insights into the interplay of chemical reactions that occur in wine and in winemaking. An understanding of such reactions establishes the necessary background for making informed decisions on wine processing. This is a course in wine chemistry and is not intended as a course in methods of wine analysis. Learn about the importance of pH chemistry in winemaking, titratable acidity, buffer capacity and equilibrium in wine, fermentation end products (including ethanol and volatile acidity) and other critical topics associated with wine chemistry. Please do not bring wine to class. The syllabus includes a take-home problem set.
Fee includes course materials and two box lunches.
• Event Organizer:
UC Davis Extension
UC Davis: Room 180, Medical Science Building
Health Science Dr. Davis, CA 95616
8: 30 am
• Website: extension.ucdavis.edu/winemaking
$280. Enroll in section 123VIT207.
• Available languages: